A friend gave me a beautiful Kent pumpkin, and some homegrown ginger from her garden this week, which inspired me to cook this dish. It is such a wholesome and healing recipe, which is perfect as the weather starts to cool down.

We love serving ours with a generous dollop of natural yogurt, fresh tomatoes, and coriander. It’s also delicious with toasted sourdough and butter soldiers, perfect for little hands to dip!

You can add baby spinach at the end, allowing it to wilt before serving. For baby-led weaning, serve with sourdough soldiers for dipping. For a puree, use a hand-blender to reach your desired consistency.

Enjoy!